Chicken Tacos With Avocado Crema
A Blackstone griddle recipe for Chicken Tacos With Avocado Crema.
Ingredients
- 1 0.5 lb Boneless, skinless chicken breasts, sliced thin
- For the chicken marinade:
- 1 serrano pepper, minced
- 2 tsp garlic, minced
- 1 lime, juiced
- 1 tsp ground cumin
- 1/3 cup olive oil
- Sea salt, to taste
- Black pepper, to taste
- For the avocado crema:
- 1 cup sour cream
- 2 tsp lime juice
- 1 tsp lime zest
- 1 serrano pepper, diced and seeded
- 1 clove garlic, minced
- 1 large hass avocado
- For the garnish:
- 0.5 cup queso fresco, crumbled
- 2 tsp cilantro, chopped
- 1 lime sliced into wedges
- 10 corn tortillas
Instructions
- 1
Mix chicken marinade together in a sealable plastic bag. Add chicken and toss to coat well. Marinate for 1 hour in the refrigerator. Combine avocado crema ingredients in a food processor or blender and pulse until smooth. Cover and refrigerate until you are ready to assemble tacos. Preheat griddle to medium heat and grill chicken for 5 minutes per side; rotating and turning as needed. Remove from griddle and tent loosely with aluminum foil. Allow chicken to rest 5 minutes. Servings with warm tortillas, a dollop of avocado crema, queso fresco, cilantro and lime wedges. To meal prep: simply divide chicken into individual portion containers with a serving of the garnish, and take with tortillas wrapped in parchment paper to warm in a microwave to Servings.